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Captive Air Restaurant Equipment Hood & Fan Logo
Captive Aire System 1-2-3

The "System 1-2-3" is comprised of a UL Listed utility cabinet, a UL Listed pre-piped fire protection system and a UL Listed pre-wired fan and light electrical control panel.  The fire protection and electrical control components are contained in the utility cabinet.  Following are the components which comprise the "System 1-2-3":

Blue Dot Restaurant Equipment The Utility Cabinet . . .
The utility cabinet is UL Listed for integral left or right side mount on the Captive Aire Systems ventilation hood.  It is welded directly to the hood and fabricated of the same material as the hood.  To conceal fire extinguishing and wiring apparatus , the fire cabinet is equipped with a full length removable door with a center handle.  UL tests confirm temperatures do not exceed 120°F inside the cabinet during a fire condition.  (120°F is the maximum allowed storage temperature for the UL Listed fire suppression system and the UL Listed Industrial control panel.)
Blue Dot Restaurant Equipment The Pre-Piped Fire Protection System . . .
The fire extinguishing system is a pre-engineered distribution network.  The extinguishing agent is a low pH liquid non-corrosive type.  The system is capable of automatic detection and activation or manual activation through a remote manual pull station.  It is Listed with Underwriters Laboratories, Inc.  The tank(s) can be contained in the Captive Aire UL Listed utility cabinet with a full length removable door and center handle which become an integral part of the canopy.  The system is completely factory pre-piped by trained personnel in accordance with UL 300, NFPA #96, #17 and #17A.  All exposed fittings are chrome plated and exposed piping is covered with heavy gauge stainless steel sleeving.  System is capable of fuel shut down upon discharge.  A mechanical or electrical gas valve can be provided.  A micro switch is provided for connection to the pre-wire package for the automatic shut down of supply air fans in the event of system discharge.  Field hookup and testing will be subcontracted by Captive Aire to a qualified and insured fire system distributor and will be performed after hood installation.  A CAD GENERATED DRAWING WILL BE CUSTOM PRODUCED FOR EACH INSTALLATION, indicating all drop locations and piping schematic in accordance with local requirements.  As provided under Section 16, electrical wiring requirements to be provided by the jobsite Electrical Contractor.

Inspections and routine maintenance at the specified 6-month intervals shall become the responsibility of the customer.  The basic fire system components shall include:
-  Automan Release Assembly:  Actuates extinguishing system, shuts down cooking equipment, supply fan and fuel supplies.
-  Agent Tank:  Contains the special liquid fire extinguishing agent.
-  Detectors:  Fuse link spaced throughout the hood(s) to activate the automan in case of fire.
-  Nozzles:  Placed throughout the hood(s) according to cooking equipment and system guidelines, the nozzles direct the extinguishing agent onto the fire hazard areas such as the ducts, plenum and cooking equipment.
-  Pull Station:  Mounts near the kitchen exit and allows manual activation of the fire system.

Blue Dot Restaurant Equipment The Electrical Control Panel . . .
The control panels, three phase or single phase, are available in various sizes depending on the number of fans controlled by the panel.  The control panel and the control switching have 3 mounting location options:
-  Inside the hood's UL Listed utility cabinet with the switches face mounted on the utility cabinet.
-  On top of the hood (only if the top of the hood is accessible and allows access to the control panel.)
-  Inside a stainless steel box wall mounted (recessed or surface mounted) with the switches mounted on the face of the stainless steel box.  (All control connections must be field wired with this option.)

All control panels feature the following:
-  Color coded wiring.
-  Numbered terminal blocks.
-  Grounding bar.
-  Spare terminals controlled by the fire system micro switch.
-  Factory pre-wiring to shut down the supply fans in a fire condition.
-  Factory pre-wiring Option to turn on the exhaust fans in a fire condition
-  Red pilot lighted fan switch which illuminates when turned on; enclosed in flexible conduit or EMT.
-  Wiring diagram.
-  Relays and/or starters.
All control panels are thoroughly tested before leaving the factory.  For most applications, the electrical controls panels are UL Listed.

Field Wiring Requirements:
-  The motor power, single or three phase, to the control panel.
-  The motor wire from the control panel to the lights.
-  The power to the control panel for the lights.
-  The control panel circuit power.
-  The wiring from the control panel to the lights, and fire system micro switch (if the control panel is wall mounted).

Blue Dot Restaurant Equipment Single Phase Control Panels . . .
The maximum horse power for a 120V is 1-1/2 HP; the maximum horse power for a 220V is 2 HP.  The minimum NEMA control box dimensions are 8" x 8" x 4", with 1/2" and 3/4" knockouts.
Blue Dot Restaurant Equipment Three Phase Control Panels . . .
The minimum NEMA control box dimensions are 12" x 18" x 6", with 1-1/2" and 3/4" knockouts.  The motor overloads are factory set to the size of the motors ordered for the system.  The contactor and overload combination (Starter) are DIN rail mounted.

Please check our Restaurant Equipment World, Inc. site for an additional equipment selection of more than 25,000 items including this same type of equipment.

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